Small-Batch Chocolate Hi-Hat Cupcake

Small-Batch Chocolate Hi-Hat Cupcake

Makes 4 Cupcakes but can easily be doubled!


  • 2 Eggs
  • 2 tbsp Greek Yogurt
  • 2 tbsp Butter, softened
  • 2 tbsp + 1 tsp Unsweetened Cocoa Powder
  • 4 tbsp Allulose
  • ½ cup Almond Flour
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda

 For the Marshmallow Top

  • 1 tbsp + 1 tsp Gelatin
  • ¼ cup Cold Water
  • 1 cup Allulose
  • ⅓ cup Water
  • 1 tsp Vanilla Extract

For the Chocolate Dip

  • 1 cup SkinnyDipped Sea Salt Baking Bits
  • ½ tsp Coconut Oil


  1. Preheat oven to 350F and line a cupcake pan with 4 paper liners.
  2. In a large bowl whisk together the eggs, greek yogurt, butter, and cocoa powder. In a separate bowl whisk the dry ingredients until combined, then and to the wet ingredients and mix well.
  3. Portion into the prepared pan and bake for 16 minutes. Let cool.
  4. To make the Marshmallow: In a large bowl combine the gelatin and ¼ cup cold water and set aside.
  5. In a small saucepan, heat the remaining water and allulose over medium heat until the sweetener is dissolved and the water begins to boil. Remove from heat, add the vanilla and stir.
  6. Pour the boiling water into the bloomed gelatin and whip using a hand or stand mixer until the mixture is thick and doubles in size. About 10 minutes. Let the mixture thicken for 30 minutes.
  7. Once the marshmallow is thick but still pourable, portion into a pastry bag and cut the tip at 1 inch. Pipe a large swirl on each cupcake and refrigerate for 30 minutes.
  8. Meanwhile, melt the SkinnyDipped Baking Bits and coconut oil in the microwave at 30 second intervals, stirring frequently until smooth.
  9. Pour the melted chocolate into a shallow mug or coffee cup, then dip each chilled cupcake marshmallow-first to coat. Let the chocolate shell chill in the refrigerator until solid and enjoy!